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Sev Khamani is a flavorful Indian dish that captures the essence of traditional home cooking. This family recipe is passed down through generations and remains a cherished part of Indian culinary culture.
Soak the chana dal in water for at least 6 hours or overnight, then drain the water completely.
In a blender, combine the soaked chana dal, ginger, green chilies, lemon juice, sugar, salt, and baking soda. Blend, sprinkling 2 tbsp water if necessary, to create a coarse, thick paste.
Transfer the paste to a bowl and steam it in a steamer over medium-high heat for 18–20 minutes, or until a toothpick inserted at the center comes out clean.
Heat the vegetable oil in a large skillet over medium heat. Add mustard seeds and let them crackle, then add sesame seeds and curry leaves. Sauté for 30 seconds.
Crumble the steamed khamani into the pan with the tempered oil and spices. Toss gently on low heat for 2 minutes to incorporate, ensuring the mixture stays moist and fluffy.
Turn off the heat and transfer to a serving platter. Garnish immediately with fresh grated coconut, chopped cilantro, and sprinkle liberally with fine sev just before serving for crunch.
